400 g (14 oz) chestnuts, each with a cross cut into the base or pierced with a skewer
Heat a fire or barbecue until just red-hot coals remain. Place a chestnut roaster or a heavy cast-iron pan in the centre of the coals, then add the chestnuts. Cook for 15–20 minutes, or until the outside is slightly charred and the skin is starting to peel open.
Spanish Home Kitchen | Photography: Emma Lee